This quintessential recipe for chewy White Chocolate Macadamia Nut Cookies will have you swooning!!!
Using dark brown sugar and extra vanilla gives the macadamia nut cookie dough an extra boost of delicious, caramel flavor! You won’t want to share!
White Chocolate Macadamia Nut Cookies
I’m a sucker for cookies. I think you all know that. I’m also a push over for any treat which features white chocolate, too. So when my friend, Kate, over at Diethood, posted her version of these chewy White Chocolate Macadamia Nut Cookies, I knew I had to recreate them.
She left the nuts out, but I put them right back in. Of course, for the nut-phobic husband, I made half with just white chocolate chunks.
Tips for Making Chewy Macadamia Nut Cookies
I packaged up the nutty version and trekked across the Midwest to my high school reunion. I loved their questions: “Did you make these?” and “Is there butter in these?”as well as,”When will these be on your blog?” Yes, a LOT and soon were my answers. I even got some of the health nuts to partake. They’re worth a few extra minutes on the treadmill! If you like chewy cookies, check out these pointers before you bake up a batch:
- PRO-Tip: To make chewy cookies, do not use a mixer to combine. A wooden spoon will do the trick without adding any excess air to the batter.
- Use room temperature butter and eggs for the easy incorporation of the wet and dry ingredients.
- Do not over bake your cookies or they won’t be soft. Watch for the edges to brown and the middle to look slightly underdone as the residual heat of the cookie sheet will continue the baking process after you pull the cookies out of the oven.
- PRO-Tip: Look for a recipe with brown sugar. Dark brown sugar is even better as the extra molasses in the latter helps keep your cookies moist. Eggs and even an extra egg yolk will do the same.
- I made white chocolate chunks by chopping up Ghirardelli white chocolate bars. White chocolate chips can be substituted if that’s your preference.
Do These Cookies Freeze Well?
Many cookies freeze well, including these macadamia nut cookies. Just cool them completely on a wire rack, then layer them in a gallon, freezer safe Ziploc bag or an airtight container. You want to cookies to lie flat in the freezer so don’t just dump them in the bag, but instead layer them in an orderly fashion.
I have even been known to take a straw, insert it into the small opening of an almost zipped closed bag to suck out the excess air. Kind of like a do it yourself vacuum sealer.
These cookies will be good for 3-4 weeks in the freezer, though I have frozen them even longer.
More White Chocolate Recipes:
- Double Chocolate Macadamia Nut Cookies from Crazy for Crust
- M&M White Chocolate Macadamia Nut Cookies
- Coconut White Chocolate Truffles
- White Layer Cake with White Chocolate Swiss Meringue Buttercream
- Oreo White Chocolate Fudge
- Vanilla Cake with White Chocolate Buttercream
- White Chocolate Bundt Cake
- Dessert Recipes
- Cookie Recipes
White Chocolate Macadamia Nut Cookies
The best recipe for these classic White Chocolate Macadamia Nut Cookies. Adapted from Diethood
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 36 cookies 1x
- Category: Dessert, Cookies
- Method: Mixing, Baking
- Cuisine: American
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 sticks (16 tablespoons) butter, at room temperature
- 1/2 cup sugar
- 1 cup dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 8 ounces white chocolate, coarsely chopped
- 1 cup macadamia nuts, chopped
- Preheat oven to 350º. Line a baking sheets with parchment paper and set aside.
- In a mixing bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
- In your mixer, cream butter, sugar and brown sugar. Add eggs and vanilla and mix till combined.
- Gently stir the flour mixture into the butter mixture; mix until thoroughly combined.
- Stir in the chopped white chocolate and macadamia nuts.
- Spoon out generous tablespoons of dough onto the prepared cookie sheets, leaving 2 inches between cookies.
- Bake for 8 to 10 minutes, or until the edges are light brown. Slightly under baking will make for a chewy cookie.
- Remove from oven, let cool for a couple minutes, then transfer to a cooling rack.
Adapted from Diethood.
- Serving Size: 2 cookies
- Calories: 168kcal
- Sugar: 11g
- Sodium: 82mg
- Fat: 10g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
This chewy white chocolate macadamia nut cookie recipe was originally posted in June, 2014. Photos and text were updated in 2019.
I’m starting a new series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.
Tip #19: If your will power isn’t strong, toss (or give away) the chips and junk food in your pantry. Instead, fill your fridge with healthier, ready to eat snacks: fruit, veggies, hummus, low fat yogurt.